Meatless Monday: Asparagus Potato Leek Soup

Meatless Monday: Asparagus Potato Leek Soup is a gluten free, dairy free, and lacto ovo vegetarian recipe with 4 servings. For $3.28 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 358 calories, 17g of protein, and 9g of fat. 474 people found this recipe to be tasty and satisfying. It works best as a main course, and is done in about 30 minutes. This recipe from Feed Me Phoebe requires sea salt, chicken stock, russet potato, and shallot. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Meatless Monday: Vietnamese Eggplant and Leek Lettuce Wraps, Meatless Monday: Vegetarian Butternut Squash and Leek Paella, and Garlic Parmesan Grits with Leek and Mushroom Sauté (Meatless Monday).

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 bunch asparagus, trimmed and cut into 1-inch pieces

2 quarts vegetable or chicken stock

½ cup dry white wine

2 garlic cloves, minced

1 large leek, sliced

1 tablespoon olive oil

1 large russet potato (about 1 pound), peeled and cut into 1-inch chunks

1 teaspoon sea salt

1 large shallot, sliced

Equipment:

dutch oven

frying pan

blender

Cooking instruction summary:

In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Add the asparagus pieces and remove from the heat. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.

 

Step by step:


1. In a large stockpot or Dutch oven, heat the oil.

2. Saute the shallot and leek over medium-high heat until soft, about 5 minutes.

3. Add the garlic and cook 1 minute more, until fragrant.

4. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes.

5. Add the asparagus pieces and remove from the heat.

6. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning.

7. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.


Nutrition Information:

Quickview
358k Calories
17g Protein
9g Total Fat
47g Carbs
35% Health Score
Limit These
Calories
358k
18%

Fat
9g
15%

  Saturated Fat
2g
13%

Carbohydrates
47g
16%

  Sugar
11g
13%

Cholesterol
14mg
5%

Sodium
1272mg
55%

Alcohol
3g
17%

Get Enough Of These
Protein
17g
35%

Vitamin K
62µg
60%

Vitamin B3
9mg
50%

Vitamin B6
0.89mg
44%

Potassium
1285mg
37%

Vitamin B2
0.61mg
36%

Copper
0.62mg
31%

Vitamin B1
0.44mg
29%

Folate
114µg
29%

Iron
5mg
28%

Manganese
0.54mg
27%

Phosphorus
267mg
27%

Vitamin A
1237IU
25%

Vitamin C
17mg
21%

Selenium
13µg
20%

Magnesium
71mg
18%

Fiber
4g
18%

Vitamin E
2mg
14%

Zinc
1mg
11%

Calcium
77mg
8%

Vitamin B5
0.72mg
7%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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